pineapple coleslaw

This slaw is tossed with the most divine habanera lime dressing which can be made a day ahead & stored in a sealed container in the fridge. Although coleslaw looks its prettiest just after it’s made, the flavor & texture is ultimately better two to three hours later - even the next day

Prep Time20mins

Total Time20mins

Course: Salad

Cuisine: American, Mexican

Servings: 6

Author: Lovoni

Ingredients

1/2cupmayo

1/4cuplime juiceplus a few wedges for garnish

1/4cupcoarsely chopped cilantroplus a few sprigs for garnish

1tablespoonhabanera hot sauce

1garlic clove, peeled

1teaspoonsugar

pinchof salt & pepper

3cupsfinely shredded red cabbage

1cupcoarsely grated carrot

1cupthinly sliced pineapple

1/2cupthinly sliced green onions

1/2cupsliced almonds, toasted

Instructions

Toss cabbage, carrot, pineapple, green onion & half of the almonds together in a large bowl. Add three-quarters of the dressing; toss to coat. Tumble the slaw into a serving bowl; drizzle with the remaining dressing & scatter with the almonds. Serve with cilantro sprigs & lime wedges if you desire.